My slow cookers are in constant use. Last count, I have four in various sizes. And I use them year round and not only for soups and stews. Take this Carrot Cake for example. It’s a dessert, of course, and it was baked in my slow cooker.
The big question I got was, “why?” Why would I bake it in the slow cooker instead of the oven? Because. Just because I could.
It’s good to keep in mind that you can in case:
- it’s too hot to turn on the oven
- your oven is on the blink
- you want to take a long nap and still have your family think you’re awesome when you still have dessert with dinner
- any of the above
This is a delicious twist on the classic carrot cake; it’s light and crumbly and a tad bit wholesome to boot. You can go ahead and use that cream cheese frosting if you want, but I think a little drizzle of salted caramel glaze and/or a dusting of confectioner’s sugar is all it needs.
Oh, and there’s parsnips.
Carrot Cake with Caramel Glaze
2014-11-15 21:18:14
Ingredients
- 1 orange
- 1 lemon
- 2 teaspoons sugar
- 3/4 cup unsalted butter
- 3/4 cup dark brown sugar
- 3 eggs, lightly beaten
- 6 ounces finely grated carrots and parsnips (about 3 carrots and 1 parsnip)
- 1/3 cup golden raisins, optional
- 3/4 cup chopped, toasted pecans or walnuts
- 1 1./2 cups self-rising flour
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
Instructions
- Place a rack or upturned saucer in the bottom of the slow cooker crock; pour in about 1 inch of hot water.
- Turn the slow cooker on HIGH.
- Spray a cake pan (about 7-inches round) or souffle dish that will fit in your crock with nonstick spray.
- Finely grate the orange and lemon rinds; mix half with the granulated sugar; set aside to dry.
- Beat the butter and brown sugar until light and fluffy; add the eggs in one at a time beating well after each addition.
- Stir in the remaining citrus zest, the grated carrots and parsnips, raisins (if using) and nuts.
- Sift the flou, spicesr and baking powder together and fold into the carrot mixture.
- Pour the cake batter into the baking pan and smooth the top.
- Cover loosely with foil that has been greased with butter or nontick spray.
- Place the cake container in the crock of the slow cooker; pour boiling water around so that it reaches halfway up the sides of the cake pan.
- Cook for 3-5 hours or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the slow cooker and allow to sit for 5-8 minutes before turning out onto a wire rack;; cool completely to store or serve slightly warm.
- To serve, sift powdered sugar and the sugared orange and lemon zest over the top and drizzle with caramel glaze, if desired.
Dining With Debbie https://diningwithdebbie.net/
Mind. Blown. Carrot cake in crock pot. Salted caramel with carrot cake. Double mind blown!
I really liked it. It’s not too sweet…perfect with a cup of coffee. Hope you’ll give it a try.
Carrot Cake is a favorite of one of my grandsons. Think I’ll make this for him. I like the idea of making it in the slow cooker.
I like that this one is not so sweet– more like a coffee cake. Hope you enjoy yours.
Thanks sweet thang!